Harissa sticky chicken with couscous 2016

Harissa sticky chicken with couscous

  • Rating: 5 out of 5.17 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

No chickpeas in the cupboard? Use cannellini or kidney beans in this easy chicken dish with fragrant coriander couscous and a spicy harissa paste glaze

Nutrition: per serving
NutrientUnit
kcal721
fat32g
saturates9g
carbs64g
sugars17g
fibre7g
protein41g
salt0.5g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/ gas 6. In a small pan, melt together the butter, harissa, honey and lemon juice. Arrange the chicken on a baking tray and pour over the harissa mixture. Roast for 45-50 mins, basting with the harissa every 10 mins.

  • STEP 2

    Meanwhile, heat the oil in a saucepan and cook the onion over a medium heat for 8-10 mins to soften. Pour in the stock, bring to the boil, then add the couscous. Turn off the heat, put on the lid and leave to stand for 4-5 mins until the couscous has absorbed the stock. Stir in the coriander, chickpeas and lemon zest. Serve the chicken on the couscous and spoon over the juices from the chicken.

Goes well with

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    Rating: 5 out of 5.17 ratings
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